Ritz Crust Lemon Pie aka Ritzy Lemon Pie
An easy lemon icebox pie with a buttery Ritz crust.
Servings 8
Cost 5
Ingredients
Ritz Crust
- 6 tablespoons unsalted butter (70 grams)
- 1 ½ sleeves Ritz Crackers (about 50) (150 grams)
- 2 tablespoons brown sugar, tightly packed (30 grams)
Lemon Filling
- 8 oz cream cheese, softened and at room temperature (230 grams)
- 1 can sweetened condensed milk, 14 oz can
- 6 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 pinch salt
- ¼ teaspoon lemon oil, such as Boyajian (optional)
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat oven to 350 degrees F.
- Grease a 9 inch shallow pie dish with 1 tablespoon of the butter,
- Melt remaining 5 tablespoons of butter.
- In a mixing bowl, combine crushed Ritz and sugar, then pour in the melted 5 tablespoons of butter. Press mixture into and up side of the pan, set on a baking sheet and bake at 350 for about 8 minutes. Let cool while you make the filling.
- Bring all filling ingredients to room temperature.
- With an electric mixer, beat the cream cheese until it is soft and smooth. Beat in the lemon zest, then gradually add the condensed milk, beating until smooth. Add the lemon juice and salt and stir well. If using lemon oil, add that too. Don't worry if some lumps form. They will smooth out as the pie chills. Pour into the pie shell.
- Chill the pie for about 5 hours or cover and chill overnight. The longer the chill, the better.
- Shortly before serving, make the sweetened whipped cream. Put the cream in a mixing bowl and beat until it starts to thicken. Add the sugar and continue beating until thick (do not overbeat). Stir in about ½ teaspoon of vanilla if desired.
- Pipe the cream around the edges or spread over the top.